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Topic: Did I add too much CaCO3 and gypsum? (Read 2004 times)

I brewed an American IPA several weeks ago and tasted a sample from the keg today. I'm getting a pronounced mineral-like bitterness that I think could be due to adding too much CaCO3 and/or gypsum to the mash. Then again, it could just be my palate today.

After mineral additions, my water profile looked something like this. Is this an acceptable profile for an American IPA?

Out of curiosity, how did you test your water after the mineral additions? Did you have to send it away or are there home kits for this? Or I suppose you may have just calculated based on city water report plus what you added. At any rate, I'm cusious as how to get these numbers. Thanks. SHS